The Virginia Housewife eBook

Cut the rack as for the harrico, broil them, and when
dished, pour over them a gravy made with two large
spoonsful of boiling water, one of mushroom catsup,
a small spoonful of butter and some salt, stir it till
the butter is melted, and garnish with horse-radish
scraped.

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Boiledbreastofmutton.

Separate the joints of the brisket, and saw off the
sharp ends of the ribs, dredge it with flour, and
boil it; serve it up covered with onions—­see
onion sauce.

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Breastofmuttoninragout.

Prepare the breast as for boiling, brown it nicely
in the oven, have a rich gravy well seasoned and thickened
with brown flour, stew the mutton in it till sufficiently
done, and garnish with forcemeat balls fried.

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Togrill A breastofmutton.

Prepare it as before, score the top, wash it over
with the yelk of an egg, sprinkle some salt, and cover
it with bread crumbs, bake it, and pour caper sauce
in the dish. It may also be roasted, the skin
taken off and frothed nicely, serve it up with good
gravy, and garnish with current jelly cut in slices.

The neck of mutton is fit only for soup, the liver
is very good when broiled.

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Boiledshoulderofmutton.

Put it in cold water with some salt, and boil it till
tender; serve it up covered with onion sauce.

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Shoulderofmuttonwithcelerysauce.

Wash and clean ten heads of celery, cut off the green
tops and take off the outside stalks, cut the heads
in thin slices, boil them tender in a little milk,
just enough for gravy, add salt, and thicken it with
a spoonful of butter and some white flour; boil the
shoulder and pour the sauce over it.

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Roastedloinofmutton.

Cut the loin in four pieces, take off the skin, rub
each piece with salt, wash them with the yelk of an
egg, and cover them thickly with bread crumbs, chopped
parsley, pepper and salt; wrap them up securely in
paper, put them on a bird spit, and roast them; put
a little brown gravy in the dish, and garnish with
pickle.